Homemade, soft and chewy, Copycat Little Debbie Oatmeal Cream Pie recipe. This classic childhood treat is chock full of flavor and filled with a delicious creamy center!
If you’ve never had one—and for that I apologize for your childhood—it’s two soft oatmeal molasses cookies sandwiched around a layer of sweet and gooey vanilla cream filling.
This recipe was originally published in March 2011. The photos were updated in February 2022 and the notes have been improved upon in April 2025.
Aimee’s Recipe Notes
- Taste & Texture – Soft, chewy oatmeal cookies with sweet, fluffy vanilla filling.
- Ingredient Swaps – Use margarine or butter-flavored shortening for a classic texture; quick oats work best.
- Storage – Store at room temp in an airtight container for up to a week.
- Top Tips – Avoid overbaking for soft cookies. Be sure to cool cookies completely before filling.
Fun fact for you. The Little Debbie Oatmeal Cream Pies were the very first snack baked under the Little Debbie name.
Ingredients You’ll Need
There’s a good chance you already have everything you need to make these copycat Little Debbie oatmeal cream pies. Flour, kosher salt, baking soda, and cinnamon for the classic oatmeal cookie texture.
- Oats- In mytesting I found the quick cook oats to work best. Use a food processor to process the oatmeal into smaller pieces. I usually give it a few pulses (you don’t want fine crumbs).
Butter flavored Crisco- do not swap this for real butter. While it may work, it won’t result in the same classic flavor. Trust us, we tested it!
Molasses- provides the rich caramel color and flavor for these oatmeal cookies.
Sweeteners– A combination of brown sugar and granulated sugar results in the chewiest cookie!
Eggs & Vanilla- help bind the ingredients together and give flavor. Use our homemade vanilla extract for best results!
- Filling Ingredients- Marshmallow fluff, hot water, salt, Crisco, powdered sugar, and more vanilla extract!
How to Make Oatmeal Cream Pies
- Use a piping bag or ice cream scoop to evenly add the cream filling to the cookies. Tip: make an easy piping bag by snipping off the end of a ziploc bag and then putting the cream filling through it.
- Pair similar-sized cookies together. These will be much harder to eat if you have a small cookie on the bottom and a big one on top, or vice versa.
- Watch the cookies closely while they bake so they don’t get overcooked.
- Use quick oats for the best taste and texture with this recipe. Old fashioned or steel cut oats will change the texture of the oatmeal cookie and affect baking time.
- Use a food processor to process the oatmeal into smaller pieces. I usually give it a few pulses (you don’t want fine crumbs).
- Allow the oatmeal cookies to cool completely before adding the cream filling. If they aren’t completely cooled, the cream pie filling will melt and you’ll have a sticky mess!
- Use margarine or butter-flavored Crisco for the best texture.
More Cookie Recipes
- No oven needed for these easy No Bake Chocolate Oatmeal Cookies and No Bake Oatmeal Scotchies! Perfect for a hot summer day!
- Chocolate Oatmeal Cream Pies – Same great recipe with CHOCOLATE!
- Try out a batch of these fun and festive Football Cream Pies that are a picture-perfect game day treat!
- I love these easy and moist Carrot Cake Whoopie Pies with a cream cheese filling!
- Make some creamy Peanut Butter Cookies for a classic treat!
- Love oatmeal cookies? Be sure to try my reader favorite Iced Oatmeal Cookie recipe! Or give these chewy Revel Bars a try for dessert.
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Oatmeal Cream Pies Recipe
Ingredients
For the Cookie:
- 1 cup Butter Flavored Crisco
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 1 Tablespoon molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- 1 ½ cup quick cook oats
For the Filling:
- 2 teaspoons very hot water
- ¼ teaspoon kosher salt
- 1 ½ jars Marshmallow Fluff 10 ounce total
- ¾ cup Butter Flavored Crisco
- ⅔ cup powdered sugar
- 1 teaspoon vanilla
Instructions
- In large bowl, beat Crisco, brown sugar, granulated sugar, molasses, vanilla, and eggs.
- Add in the flour, salt, baking soda, and cinnamon. Mix in the oats.
- PRO TIP: Use a food processor to process the oats into smaller pieces. I usually give it a few pulses (you don't want fine crumbs).
- Drop by ONE tablespoon onto a parchment lined cookie sheet.
- Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. DON’T OVERCOOK!
- After cookies have cooled, combine hot water with salt and mix until salt is dissolved.
- In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy. Add in salt water and mix until well combined.
- Spread filling on one cookie and press second cookie on top. Enjoy!
Notes
- Use a piping bag or ice cream scoop to evenly add the cream filling to the cookies. Tip: make an easy piping bag by snipping off the end of a ziploc bag and then putting the cream filling through it.
- Watch the cookies closely while they bake so they don’t get overcooked.
- Use quick oats for the best taste and texture with this recipe. Old fashioned or steel cut oats will change the texture of the oatmeal cookie and affect baking time. Use a food processor to process the oatmeal into smaller pieces. I usually give it a few pulses (you don’t want fine crumbs).
- Allow the oatmeal cookies to cool completely before adding the cream filling. If they aren’t completely cooled, the cream pie filling will melt and you’ll have a sticky mess!
- Use margarine or butter-flavored Crisco for the best texture.
- Store cookies in airtight container at room temperature for up to a week.
- Freeze in airtight container for up to 3 months. Thaw on counter in airtight container.
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Easy Cookie Recipes
Copycat Little Debbie Oatmeal Cream Pie recipe. This childhood treat is the perfect soft and chewy cookie!
My cream came out runny…should I beat it longer..? Oh and there is no Crisco where I live (europe) so I used reg butter.
Besides that these are awesome! Good ol’ American treat!
Hmmm, I’m not sure why it would be runny, maybe too much water? Anyways, glad you enjoyed them.
I have everything together and am wondering if I can make tonight and stuff tomorrow? ??!
Hi how should I store them overnight ? Thanks
I just store them in an airtight container on the counter!
I was wondering if you would consider making a copycat of the apple oatmeal cookies. I only ever found one box of them at the store and they were WAY better than the original ones. But now I cant find them. Anyone have any ideas?
Can’t wait to make these I know they will wonderful. I would like to know if molasses can be replaced with honey or any other ingredient? Thank you so much for posting this recipe for oatmeal creme cookies.
I was all set to give this a go and then saw the Crisco which is GMO soybean and I have a soy allergy. Is there a substitute for that ??
Can you clarify the “1½ (7oz) jars of Marshmallow Fluff” – are you saying its 7oz TOTAL or 1 7oz jar + 1/2 of another jar (so 10.5oz total).
Thanks!
Yes, can you please clarify this?
From the recipe:
2/3 cup powdered sugar
So, how much powdered sugar??
they look so yummy!
I am making this now. I am really excited to try them. They are baking up great. I wish I didn’t have to guess the amount of powdered sugar.
Not sure why the recipe keeps formatting like that!?! I believe its 1 1/2 cup powdered sugar! Enjoy
Thanks so much! I can’t believe how quickly you responded! I am still baking them!
I’m in the middle of making these cookies and I see a post way down at the bottom of September of 2013 10x sugar should be one and a half cups and not 2/3 of a cup. You said it was formatting incorrectly. Can you confirm one and a half cups versus 2/3 ASAP please
My recipe card is correct. There was always a lot of filling leftover, so we tested and edited the recipe with less filling!
How much powdered sugar is called for in the recipe? For some reason I can only see “? cup powdered sugar”
Holy cow just finished these and they are awesome!!! Thanks for the amazing recipe!!
We buy the Little Debbie ones from the grocery store all of the time for my boys. I would love to make them at home and have them taste yummy! I can’t wait to try this recipe!
These taste just like the real thing. Only better cause you know all the ingredients you used!!!
Hello I have never heard of a Jar of marshmallow fluff…where can I find it? I am in Canada and we don’t have a lot of the stuff the US has is that maybe it?
Hmmm, I’m not sure. It’s called marshmallow creme or Fluff here in the US
The marshmallow cream. Is. Much better Then then Fluff! By far!
Wow these were spot on! I am in the midst of baking these right now and they are absolutely perfect!! they taste exactly like the ones I remember in the cellophane packages. Thanks for your recipe and all your great work in helping me bring out the best in my kitchen for my family!!
So glad to hear it!!!! Enjoy!
What if we dont have parchment paper?!
I never buy margarine and was curious why you shouldn’t use Butter ???
Sorry … just finished reading the other comments and found the answer to my question 🙂
Thank You !!
I cannot eat margarine due to the fact that it is made with soy. I cannot use Crisco, either. What will butter do to the recipe?? Thanks…I’d love to try these!
Butter will work, the cookie might have a little bit of a different texture (may end up flatter). Still will taste great though.
I am going to try these…I like the Little Debbie ones but find the icing too sweet. I think I will put my Cooked Icing in them instead. I’m anxious to see how they turn out…:)